Food is a vital part of human life. It is an essential need to live. However, not all food is good for our health. According to the World Health Organization, 1 in 10 people each year fall ill due to the consumption of contaminated food. There are particular food that we all should be keeping close attention to since they require careful preparation while there are others that we should avoid altogether.
Here are 5 food that you love but are actually dangerous for the health.
Farmed Salmon is one those food that’s been argued over being good or bad for the health. On one side, oily fishes consist of health-boosting omega-3 fat while on the other, Organic Consumers Association often compared farm-raised salmon to “toxic junk food” due to its flesh being fattier than wild-caught salmon and is also has been found to contain potentially health-harming toxic chemicals.
By default, raw with a squeeze of lemon is the best way to serve and eat oysters. However, raw food can contain harmful bacteria and viruses. It can also cause vibriosis, a disease that has symptoms such as diarrhea, cramping, nausea, vomiting, fever, and chills. In the United States alone, around 80,000 people acquire vibriosis and about 100 people die from it annually. To greatly reduce the risk of getting it, it is better to eat cooked oysters instead.
Almost everyone loves chicken dishes and it is definitely one of the most popular meats out there. The big but with chicken is that If it’s not prepared and handled properly, it is also amongst the food that is susceptible to contamination. Raw chicken carries salmonella and campylobacter, which causes flu-like symptoms, nausea, and vomiting. You can minimize risk by cooking chicken with a temperature of 165°F (73.9°C),
When it comes to seafood, there is no foolproof way of cooking to avoid sickness. According to the FDA, dark-meat fishes, including tuna, release a toxin called scombrotoxin at temperatures above 60°F (15.5°C). However, this scombrotoxin can’t be eliminated by cooking, canning, or even freezing. The symptoms of contamination are similar to food poisoning and allergic reactions. This includes hives, a drop in blood pressure, dizziness, tingling in the mouth area, and itchiness. Vomiting, diarrhea, respiratory distress, and heart palpitations are also warning signs.
That rare beef steak you love so much comes with a health baggage, especially for children, pregnant women, and anyone with a weak immune system. Chops and steaks need to reach the temperature of 145°F (63°C) or 160°F (71°C) if it’s ground in order to kill any bacteria that will pose health issues. To be sure, you can use a meat thermometer while cooking.